Now, add the ghee. Adding ghee will make the kachoris flaky and crispy. However, if you add more than the required quantity of ghee, the kachoris will become too hard to bite.

Add the salt to taste.

Knead into a semi-soft dough using enough water. Knead it well for about 4 to 5 minutes.

Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.

For the onion filling for pyaz ki kachori

Heat the oil in a broad non-stick pan.

First, add the nigella seeds for its warm and earthy flavour.

Add the fennel seeds. They impart a sweet and mild anise-like flavour to the oil.

Similarly add the bay leaves to heighten the flavour of the onion filling of your Pyaaz ki kachori.

Add the green chillies to spice it up!

Add the onions.

Sauté on a medium flame for 5 minutes.

Now it’s time add the besan. It imparts a beautiful flavor and also holds all the ingredients together.

Add the coriander powder. You can also add a little cumin powder if you wish to.

Add chilli powder to perk up the onion filling.

Also, add the garam masala which is the soul of Indian food.

Now add the salt to taste.

Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Remove the mixture from the flame, add the coriander and mix well. Corriander adds a hint of freshness to the onion filling.

Divide the onion mixture into 12 equal portions and keep it aside.

How to proceed for Pyaaz ki Kachori

Divide the dough into 12 equal portions . Shape them into balls to make the rolling even and easy.

Roll out each portion of the dough into a 75 mm. (3 ") diameter circle.

Place one portion of the onion filling in the center of the rolled out discs.

Bring all the sides of the disc together in the centre, seal it tightly so that the filling doesn’t fall off and remove any excess dough.

Roll the filled portion again carefully into a 63 mm. (2 ½ ") diameter circle. make sure that the filling does not spill out.

Repeat the steps with the remaining dough and filling to make 11 more kachoris. Arrange them on a greased plate so that they don’t stick to the plate.

Heat the oil in a deep non-stick pan.

Lower the flame and deep-fry 4 Pyaaz ki kachoris at a time for 10 minutes.

Flip them occasionally to ensure even golden brown colour on all sides. Drain on an absorbent paper and keep aside.

Repeat steps 1 to 9 with the remaining ingredients to make 8 more Pyaaz ki kachoris in 2 more batches.

Tarla Dalal &nbsp&nbsp Hi Swapna,
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